"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Apricot Brandy Pound Cake Recipe

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This recipe for Apricot Brandy Pound Cake, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Friday, September 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
3 cups sugar
6 eggs, room temperature
3 cups flour
1 teaspoon salt
1/4 teaspoon soda
8 ozs. sour cream
1/4 teaspoon rum flavoring
1 teaspoon vanilla extract
1 teaspoon orange exxtract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
1/2 cup apricot brandy

Directions:
Directions:
grease and flour tube or bundt cake pan. Cream butter and sugar well. Add eggs one at a time,, beating well after each addition. Sift together dry ingredients. Ccombine sour cream, flavorings, and brandy. Add 1/2 of dry ingredients to egg mixture, then all liquid mixture, then last 1/2 of flour mixture. Beat well. Spoon into prepared pan. BBake at 325 for 70-90 minutes. Cool before removing from pan.

Number Of Servings:
Number Of Servings:
15

 

 

 

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